Imagine you're living in the late 1840's, you've been awake since 4 am but your dough has yet to risen to its proper height. What do you do? Your family is expecting a warm and delicious breakfast, including fresh-baked, fluffy, homemade bread. Well thankfully, you're not in the 19th century! Today I will be talking about a product that has saved many housewives from countless hours of hard-labour and time.

     Published around the 1940's, "10 Famous Cakes" is a cookbooklet comprising of 10 baking recipes from Canada's most iconic females, which surrounds the holy grail of baking - Magic Baking Powder. Baking powder is a leavening product and acts as a fast substitute to yeast or sour milk. Baking powder involves baking soda, a dry acid like cream of tartar and a filler like starch. The "magic" behind baking soda is the chemical reaction of the baking soda and dry acid, in order to form more gas bubbles while baking.

     Magic Baking Powder, originally founded by E. W. Gillet Company, has gone through many different transitions from company to company. Ultimately, this magic powder landed in the hands of Kraft Foods. Inc under the Mondelez International LLC sector!